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This Chicken Cordon Bleu Casserole transforms a classic favorite into a creamy baked supper with rotisserie chicken, Swiss cheese, and a crunchy panko—parmesan topping. It is everything you crave from traditional cordon bleu but so much easier to make. Comforting and cheesy, this recipe is my favorite choice for weeknights when the family needs something quick yet special.
I first put this casserole together when I wanted a shortcut version of cordon bleu at the start of school year. It wowed my family and has been a requested dinner ever since.
Ingredients
- Cavatappi pasta: The spiral shape holds sauce beautifully. Use sturdy brands that cook al dente.
- Cream of chicken soup: Forms a creamy base. Look for reduced sodium if preferred.
- Half and half: Adds richness and silkiness. Fresh dairy brings best flavor.
- Dijon mustard: Provides classic cordon bleu tang. Go for high—quality Dijon for sharpest taste.
- Fresh parsley: Lifts the flavors and provides color. Use flat leaf for the most flavor.
- Seasoned salt: Boosts the savory notes. Lawry’s is classic but others work too.
- Black pepper: For gentle warmth and depth. Fresh cracked always gives better aroma.
- Shredded Swiss cheese: Classic cheesy layer for authenticity. Grate your own for better melt and taste.
- Rotisserie chicken: Tender and flavorful with no extra cooking. Choose a plump well—seasoned rotisserie for best results.
- Unsalted butter: Brings richness to the topping. Melt fully for even mixing.
- Panko breadcrumbs: Create the perfect crunchy topping. Use plain and avoid seasoned for the right texture.
- Grated Parmesan cheese: Bakes into the crispy crust. Look for freshly grated or shave it yourself.
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit which creates the right environment for bubbling cheese and golden topping. Prepare a nine by thirteen inch casserole dish by spraying thoroughly with nonstick spray so your casserole releases easily after baking.
- Cook the Pasta:
- Bring a large pot of salted water to a boil and add the cavatappi pasta. Cook for seven to eight minutes until just al dente. Drain well and let cool slightly so the pasta does not overcook in the oven.
- Make the Sauce:
- In your largest mixing bowl, add cream of chicken soup, half and half, Dijon mustard, parsley, seasoned salt, and black pepper. Whisk until fully combined and silky smooth. This is the creamy heart of the casserole and must be perfectly mixed.
- Assemble the Casserole:
- Add the shredded Swiss cheese, diced rotisserie chicken, and cooked cavatappi pasta to the bowl of sauce. Use a sturdy spoon to fold them together gently until every noodle and piece of chicken is thoroughly coated. Pour this mixture evenly into your prepared casserole dish. Smooth the top for even baking.
- Prepare the Topping:
- In a small mixing bowl, combine melted unsalted butter, plain panko breadcrumbs, and grated Parmesan cheese. Stir well so every crumb is coated with butter for maximum crunch. Sprinkle this over the top of the casserole in an even layer so it covers the whole surface.
- Bake:
- Place your casserole on the center rack of the oven. Bake uncovered for twenty five to thirty minutes until the sauce bubbles at the sides and the top is golden brown. You may want to check at twenty five minutes to prevent overbrowning.
- Serve:
- Allow the casserole to rest for five minutes for easier serving. Garnish with extra parsley if you like a fresh pop of color. Enjoy hot with a simple green salad or steamed vegetables on the side.
The melted Swiss cheese is my favorite part. Every time I serve this dish I remember my daughter cheerfully grating cheese and sneaking shreds before we layered it in. The laughter in the kitchen makes this a family comfort food classic for us.
Storage Tips
Refrigerate leftovers in a sealed container for up to three days. To reheat, use the oven so the topping retains its crunch and add foil if necessary to prevent overbrowning. Microwave works in a pinch but the topping will soften.
Ingredient Substitutions
You can swap smoked Swiss cheese for a bolder flavor or use Gruyere for a nutty twist. Leftover ham can be folded in for extra traditional feel. If you do not have cavatappi, wide egg noodles or penne work well.
Serving Suggestions
Serve this casserole as a main course with a crisp salad, bright lemony green beans, or simple roasted carrots. For a hearty meal, add crusty bread to mop up the extra sauce.
Cultural and Historical Context
Chicken Cordon Bleu is a French—inspired classic created in the twentieth century as a way to dress up chicken with ham and cheese. While the casserole version is an American shortcut, the flavors faithfully honor the original’s elegant richness.
Seasonal Adaptations
Swap in chopped fresh spinach for a spring version. Add steamed broccoli florets in the winter for a vegetable boost. Replace parsley with chives or tarragon for a summer fresh twist.
Success Stories
Friends tried this dish for a casual friendsgiving and it was wiped out in minutes. My neighbor now makes it every month for her family saying it is one of her husband’s few casserole requests.
Freezer Meal Conversion
Assemble the casserole completely but do not bake. Cover tightly with foil and freeze up to two months. When ready to eat, thaw in the fridge overnight and bake as directed. Add a few extra minutes if baking straight from cold.
Who knew a weeknight dinner could bring back such great family memories. You will want to make this casserole again and again.
Common Recipe Questions
- → Can I substitute another cheese for Swiss?
Yes, Gruyère, mozzarella, or Monterey Jack are delicious alternatives that melt well and complement the dish's flavors.
- → Is it possible to prepare this dish ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate. Bake when ready to serve for best results.
- → What can I use if I don't have cavatappi pasta?
Penne, rotini, or fusilli work well since they hold sauce and bake evenly in the casserole.
- → How do I get the topping extra crispy?
Mix the panko with melted butter before sprinkling. Broil briefly after baking for added crunch.
- → Can this dish be frozen?
Yes, assemble and freeze before baking. Thaw in the fridge overnight and bake covered, then finish uncovered.